Chili With Beef 'n Beans

Submitted by Chicagoland Chef du Jour

"I must give credit where credit is due. This recipe is a spin on ratherbeswimin' recipe for Chunky Beef Chili. We love it, the seasonings are spot on and remain unchanged. I use ground beef, Rotel tomatoes & beans. I am submitting for my own personal pleasure. The longer you simmer it, the better. If it gets too thick, add a little more beef stock. This is easily doubled. If you increase this recipe, be careful with the cayenne pepper, it's the only thing that adds considerable heat. Enjoy!"

 

• Ready In: 1hr 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 1 lb ground beef
• 2 tablespoons chili powder
• 2 cups beef broth
• 16 ounces tomato sauce
• 1 teaspoon garlic granules
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground oregano
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon paprika
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon cayenne pepper
• 3 (14 ounce) cans red kidney beans, drain, rinsed
• 1 (10 ounce) can Rotel Tomatoes

directions

1. Spray Dutch oven with nonstick spray. Brown meat in a Dutch oven over med-high heat. I like to leave it chunky but you can break up into any size pieces you like.
2. Remove meat, reserving drippings in Dutch oven.
3. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes.
4. Stir in tomato sauce; cook 5 minutes.
5. Add cooked beef back into Dutch oven; stir in beef broth and the remaining ingredients.
6. Bring to a boil; lower heat to low and simmer, uncovered, stirring occasionally, 60 - 90 minutes until desired consistency.

7. Serving suggestions:

8. Top with shredded cheddar cheese or pepper jack, crispy tortillas or oyster crackers
9. Serve with corn bread.